Apple Walnut Cinnamon Rolls

Apple Walnut Cinnamon Rolls

Jenny

"A good combo of apple pie and cinnamon rolls for the ones with a sweet tooth. Top with whipped cream!"
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Ingredients

1 h 10 m servings 696 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 696 kcal
  • 35%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 87.3g
  • 28%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Roll 1 can of crescent rolls out on a cutting board. Make one single piece of dough by rolling the dough with a rolling pin to a 9x13-inch rectangle; make sure the seams don't separate. Repeat with remaining can of crescent rolls. Set 1 dough sheet atop the other to make a double crust.
  3. Mix 1/2 cup white sugar, brown sugar, cinnamon, crushed walnuts, and diced apples in a bowl. Sprinkle evenly over the dough.
  4. Roll the dough lengthwise, so you end up with a long tube. Cut into 1-inch slices. Place the rolls into prepared dish facing up.
  5. Melt butter with 1 1/2 cup white sugar in a saucepan over medium-high heat. Cook and stir until sugar dissolves completely, about 5 minutes. Remove saucepan from heat and whisk citrus-flavored soda into the butter mixture; pour over cinnamon rolls.
  6. Bake in preheated oven until golden brown and no longer doughy in the middle, about 30 minutes. Set aside to cool slightly, 5 to 10 minutes. Flip the rolls out of the baking dish onto baking sheet and allow the sticky sauce to drip over the rolls.

Reviews

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12.19.15 Unfortunately, I didn’t hear the timer go off, the rolls overbaked, the topping cooked down, and the rolls stuck to the bottom of the baking dish...my bad, my fault, not the recipe’s!...

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